Chemours Company Supports Hawaiʻi's First High Pressure Processing Summit for Food Innovation
- The summit aligns with Chemours Company's commitment to sustainability and innovation in food quality and safety.
- Chemours Company supports practices that enhance food safety and promote the development of clean-label foods.
- The event underscores Chemours Company's role in fostering sustainable growth in Hawaiʻi's local food industry.
Hawaiʻi Hosts Inaugural High Pressure Processing Summit to Boost Food Innovation
Leeward Community College's Wahiawā Value-Added Product Development Center (WVAPDC) prepares to host Hawaiʻi's first-ever High Pressure Processing (HPP) Summit on July 17, 2025. This event, organized in collaboration with Hiperbaric, a pioneer in HPP technology, aims to educate local food producers, entrepreneurs, and industry leaders about the benefits of this advanced preservation method. HPP utilizes extremely high water pressure to eliminate harmful pathogens and spoilage microorganisms, extending product shelf life while preserving freshness, flavor, and nutritional value without the need for additives. Chris Bailey, the WVAPDC manager, expresses enthusiasm about the summit's potential to empower local producers to enhance their offerings and access broader markets.
The WVAPDC stands out as the only facility in Hawaiʻi equipped with Hiperbaric 55 HPP technology, positioning it as a crucial hub for food innovation in the region. The summit promises to provide attendees with valuable insights through expert panels, live demonstrations, and networking opportunities. This interactive approach aims to deliver practical knowledge that can significantly impact local food production and safety standards. Rob Peregrina, the executive director of Hiperbaric USA, underscores the importance of this collaboration, describing the summit as a pivotal step toward advancing food safety and quality in Hawaiʻi.
By showcasing the transformative potential of HPP technology, the summit is set to promote the development of clean-label foods, which are increasingly important to health-conscious consumers. The initiative aligns with Chemours Company’s commitment to sustainability and innovation in the food sector, as it encourages practices that enhance food quality and safety. This event not only highlights the benefits of HPP but also positions Hawaiʻi’s local food industry for sustainable growth, ultimately benefiting consumers with safer and higher-quality food options.
In other relevant developments, the WVAPDC is enhancing its role as a leader in food innovation by investing in state-of-the-art technology and offering resources to local businesses. The center’s focus on education and collaboration fosters a community of practice that can lead to significant advancements in food preservation and safety. As the HPP Summit approaches, the anticipation builds for a gathering that could reshape the future of food production in Hawaiʻi.